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All Journal Jurnal Teknologi Dan Industri Pangan Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Shin Yasuda
Graduate School of Bioscience, Tokai University, Kumamoto, Japan
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency First Leisa Kurnia; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1013

Abstract

The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.
Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis Firman Hadiansyah; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.179

Abstract

Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.
Co-Authors Dase Hunaefi Dase Hunaefi Firman Hadiansyah First Leisa Kurnia Iryna Smetanska Iryna Smetanska Nancy Dewi Yuliana Philipp Fuhrmann Philipp Fuhrmann